Ramlösa Kvarn Rustique Vetemjöl

StrongSweden

Stone-milled 100% Swedish spring wheat, ~13% protein with ~3.5% fibre - a strong, lightly rustic flour, fuller than fully-sifted white. Additive-light and well suited to sourdough and rustic breads at 65-75% hydration. The higher protein and stone milling give good structure with some wheat character; hydrate generously and give it time to relax.

Contains: wheat

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 13% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 42 h.
Hydration range. From its specs, Pandough estimates 61–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Ramlösa Kvarn Rustique Vetemjöl fermentation range

The catalog window for Ramlösa Kvarn Rustique Vetemjöl is 0–42 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.